SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
SHRIMP FRANCESCA
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
- Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
- Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g
SHRIMP AND ROASTED FENNEL DITALINI
Provided by Joan Lang
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
GIANT SHRIMP WITH ARTICHOKES AND FENNEL
Provided by Eric Asimov
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
- Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
- In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
- Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.
GARLIC SHRIMP WITH ARTICHOKE HEARTS
This noodle dish has an interesting flavor twist with the addition of artichokes. It's also fast and easy to prepare!
Provided by MMers
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan melt 2 tbsp of the butter.
- Add onion and cook until tender.
- Add water and bring to a boil.
- Stir in package of noodles.
- Boil gently for about 8 minutes or until noodles are tender.
- Cut artichoke hearts in half.
- Set aside.
- Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
- Over medium heat, cook the garlic until soft but not brown.
- Add shrimp and artichokes hearts.
- Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
- Stir in parsley and pepper.
- Add to hot noodles and serve immediately.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE
A delicious combination of tender shrimp, sweet fennel, and a tangy citrus sauce. Serve over flavored rice or barley.
Provided by limetastic
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 174 calories, Carbohydrate 14.7 g, Cholesterol 96.5 mg, Fat 7.8 g, Fiber 4.5 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 2.7 g
GREAT BIG GIANT ENORMOUS GARLIC SHRIMP
Delicious! The oil in this recipe turns out really nice with a spicy and garlicy flavor. It's a really simple appetizer. Posted for ZWT III
Provided by I Cook Therefore I
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat and add the chilies and garlic, cook about 1-2 minutes to "infuse" the oil.
- Add the shrimp and stir fry 2-3 minutes until pink and done
- Eat the shrimp and use the crusty bread for dipping in the "infused" oil.
- Enjoy!
Nutrition Facts : Calories 468.2, Fat 21.8, SaturatedFat 3.2, Cholesterol 115.2, Sodium 577.3, Carbohydrate 49.2, Fiber 5.9, Sugar 0.3, Protein 23.3
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